1. Beat egg and Manouri together until smooth, then add butter, spices and lemon juice
2. Cut 16 3inch rounds with pastry cutter, placing 1 tbsp of filling on each round. Brush edges with a little milk, fold and seal edges well - place in fridge for 1 hour.
3. In a deep-fryer heat oil and carefully drop turnovers in, 4 at a time, for up to 3 minutes.
4. Drain turnovers on paper towels - when all are ready plate and top with creme fraiche, then drizzle warm honey all over.